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Abstract:

A layer cutting apparatus includes a tray having an interior defined by a
bottom and sidewall. A sleeve is at least partially disposed in the
interior of the tray, and a cutting line is attached to the sleeve. The
cutting line is configured to be removed from the sleeve by pulling the
line away from the tray at one point of the sidewall.

Claims:

1. Method comprising: attaching a cutting line to a sleeve, with the
cutting line including a first end; providing a food product in an
interior of a tray; placing the sleeve with the attached cutting line
between the food product and the tray of the food product provided in the
interior of the tray, with at least a portion of the cutting line located
between the sleeve and the food product; and pulling the first end of the
cutting line to cut the food product.

2. The method of claim 1 wherein providing the food product comprises
baking the food product in the interior of the tray, with placing the
sleeve occurring after baking the food product.

3. The method of claim 2 wherein attaching the cutting line comprises
attaching the cutting line having the first end extending out of an
aperture of the sleeve and out of the tray and terminating in a second
end located between the sleeve and the food product and spaced from the
aperture of the sleeve.

4. The method of claim 3 wherein attaching the cutting line comprises
providing the sleeve including a first side terminating in a second side
terminating in a third side, terminating in a fourth side terminating in
the first side, with the first and third sides being spaced and parallel
and the second and fourth sides being spaced and parallel, with the
fourth side including a first panel extending from the third side and a
second panel extending from the first side at an interconnection, with
the aperture defined between the first and second panels, with attaching
the cutting line comprising attaching the second end of the cutting line
at the interconnection and attaching the cutting line to the first side,
the second side and the third side and to the first panel, with the
cutting line not located between the second panel and the food product.

5. The method of claim 4 wherein providing the tray comprises providing
the tray including a top edge having a notch; wherein placing the sleeve
comprises placing a top edge of the sleeve to be coextensive with the top
edge of the tray; and wherein attaching the cutting line includes
extending the first end through the notch of the tray.

6. The method of claim 3 wherein attaching the cutting line comprises
providing the sleeve including a first side having a first end and a
second end, with the second side of the first side terminating in a
second side terminating in a third side, with the third side having a
first end opposite to the second side, with the first and third sides
being spaced, with the aperture located intermediate the first ends of
the first and third sides, with attaching the cutting line comprising
attaching the second end of the cutting line at the first end of the
third side and attaching the cutting line to the first, second and third
sides, with the cutting line not located between the first ends of the
first and third sides and the food product.

7. The method of claim 6 wherein providing the tray comprises providing
the tray including a top edge having a notch; wherein placing the sleeve
comprises placing a top edge of the sleeve to be coextensive with the top
edge of the tray; and wherein attaching the cutting line includes
extending the first end through the notch of the tray.

8. The method of claim 7 wherein providing the sleeve comprises providing
the sleeve with the first and third sides being parallel.

9. Method of dividing a food product comprising: providing a tray
containing the food product, with the tray having first, second, third
and fourth walls, with the second wall extending between the first and
fourth walls and the third wall extending between the first and fourth
walls spaced from the second wall; attaching a cutting line to the bottom
extending between the first and fourth walls and spaced intermediate the
second and third walls, with the cutting line located intermediate the
bottom and the food product; and pulling on the cutting line to cut the
food product.

10. The method of claim 9 wherein the first wall includes a handle, with
the cutting line fixed to the handle; and wherein pulling on the cutting
line comprises pulling the handle away from the first wall with the
cutting line fixed thereto.

11. The method of claim 10 wherein attaching the cutting line comprises
attaching the cutting line to the bottom extending between the second and
third walls and spaced intermediate the first and fourth walls.

12. The method of claim 11 wherein the second wall includes a handle,
with the cutting line fixed to the handle of the second wall; and wherein
pulling on the cutting line comprises pulling the handle away from the
second wall with the cutting line fixed thereto.

13. The method of claim 12 wherein providing the tray comprises providing
the tray with parallel first and fourth walls and parallel second and
third walls.

Description:

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application is a divisional of U.S. patent application Ser.
No. 12/870,887 filed on Aug. 30, 2010, which is a continuation of U.S.
patent application Ser. No. 11/334,809 filed on Jan. 18, 2006 which
claims benefit of U.S. Provisional Patent Application Ser. No.
60/655,211, filed Feb. 22, 2005, entitled "LAYER CUTTING APPARATUS",
which are incorporated herein by reference.

FIELD OF THE INVENTION

[0002] The invention relates generally to layer cutting assemblies. More
particularly, the invention relates to a layer cutting tray and sleeve
apparatus for allowing a user to slice layers of baked goods accurately
and evenly.

BACKGROUND

[0003] During the commercial preparation of food products, especially
products for the bakery or foodservice industries, it is often desirable
to cut a cake or other product into some predetermined form or shape. For
example, in the case of frozen cakes, it is common for a commercial
kitchen or bakery to employ hand laborers to slice the cakes into layers
for further decorating or sale.

[0004] In many kitchens, a large knife is used to separate frozen cakes
into layers. This technique is labor intensive and often requires extreme
care to avoid injuries to kitchen personnel. Forming layers with a knife
also requires a certain level of skill to ensure the layers are visually
appealing.

[0005] In view of the considerations outlined above, a variety of cutting
assemblies have been developed to separate cakes into layers. Known prior
art includes U.S. Pat. No. 2,589,911; U.S. Pat. No. 3,277,754; U.S. Pat.
No. 4,213,241; U.S. Pat. No. 2,964,844; U.S. Pat. No. 817,027; and U.S.
Pat. No. Des. 363,870. While these devices fulfill their particular
objectives and requirements, the aforementioned devices are large and
cumbersome. Accordingly, they tend to consume significant space in
commercial facilities. Therefore, known layer-cutters are not always
adaptable to existing layouts.

SUMMARY

[0006] A primary object of the invention is to provide a layer cutter that
is safe, effective and efficient in the setting of a home kitchen, or
commercial foodservice operation, such as an institutional kitchen or
bakery.

[0007] Another object of the invention is to provide a layer cutting
device that is capable of smooth and quiet operation that does not
require a source of electric power.

[0008] It is another object of the invention to provide a layer cutting
apparatus that is capable of cutting layers into food products that are
firm enough to maintain a distinct shape.

[0009] It is yet another object of the invention to provide a layer
cutting apparatus that is incorporated into the packaging of high volume
cakes and capable of one-time use.

[0010] These and other objects of the invention are achieved by providing
a layer cutting apparatus including a tray having an interior defined by
a bottom and sidewall. A sleeve is at least partially disposed in the
interior of the tray, and a cutting line is attached to the sleeve. The
cutting line is configured to be removed from the sleeve by pulling the
line outward from one point of the sidewall.

[0011] In another aspect of the invention, the invention includes a method
of dividing a food product into layers. The method comprises providing a
tray containing a food product. The tray has a bottom, a first side, a
second side, a front wall, and a back wall. The method also includes the
steps of suspending a line between the first side and the second side,
adjacent to the front wall and moving the line along the first side and
the second side from a position adjacent to the front wall to a position
adjacent to the back wall.

[0012] In yet another embodiment, the invention includes a food package
kit comprising a tray having a bottom. A food product is disposed on the
bottom of the tray. A sleeve is at least partially disposed about the
perimeter of the food product. A cutting line is attached to the sleeve.
At least a portion of the cutting line is located between the sleeve and
the food product.

[0013] These and other aspects of the invention will be more apparent from
the following description of the preferred embodiment thereof when
considered in connection with the accompanying drawings and appended
claims.

DESCRIPTION OF THE DRAWINGS

[0014] The invention may be more completely understood in consideration of
the following detailed description of various embodiments of the
invention in connection with the accompanying drawings, in which:

[0015] FIG. 1 shows an isometric view of a layer cutting apparatus
pursuant to the invention.

[0016] FIG. 2 shows an isometric view of a cutting sleeve pursuant to the
invention.

[0017]FIG. 3 shows an isometric view of a cutting tray pursuant to the
invention.

[0018]FIG. 4 shows an isometric view of a cake that has been separated
into layers using the invention.

[0019] FIG. 5 shows a top plan view of a layer cutting apparatus pursuant
to the invention.

[0020]FIG. 6 shows a top plan view of the layer cutting apparatus during
the cutting process.

[0021] FIG. 7 shows a top plan view of the layer cutting apparatus during
the cutting process.

[0022]FIG. 8 shows a top plan view of the layer cutting apparatus during
the cutting process.

[0023] FIG. 9 shows a top plan view of the layer cutting apparatus during
the cutting process.

[0024] FIG. 10 shows a top plan view of the layer cutting apparatus during
the cutting process.

[0025] FIG. 11 shows a top plan view of the layer cutting apparatus during
the cutting process.

[0026]FIG. 12 shows a top plan view of an alternative embodiment of the
layer cutting apparatus during the cutting process.

[0027] FIG. 13 shows a top plan view of an alternative embodiment of the
layer cutting apparatus during the cutting process.

[0028] FIG. 14 shows a top plan view of an alternative embodiment of the
layer cutting apparatus during the cutting process.

[0029] FIG. 15 shows a top plan view of an alternative embodiment of the
layer cutting apparatus during the cutting process.

[0030] FIG. 16 shows a top plan view of an alternative embodiment of the
layer cutting apparatus during the cutting process.

[0031] FIG. 17 shows an isometric view of an alternative embodiment of the
layer cutting apparatus.

[0032] FIG. 18 shows an isometric view of another alternative embodiment
of the layer cutting apparatus.

[0035] FIG. 21 shows a top view of an alternative embodiment of the layer
cutting apparatus during an initial stage of the cutting operation.

[0036] FIG. 22 shows a top view of an alternative embodiment of the layer
cutting apparatus during a final stage of the cutting operation.

[0037] FIG. 23 shows an isometric view of an alternative embodiment of the
cutting apparatus incorporating a sleeveless cutting configuration.

[0038] FIG. 24 shows an isometric view of an alternative embodiment of the
cutting apparatus incorporating a portion forming mechanism.

[0039] While the invention is amenable to various modifications and
alternative forms, specifics thereof have been shown by way of example in
the drawings and will be described in detail. It should be understood,
however, that the intention is not to limit the invention to the
particular embodiments described. On the contrary, the intention is to
cover all modifications, equivalents, and alternatives falling within the
spirit and scope of the invention as defined by the appended claims.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0040] With reference to FIGS. 1 through 3, the cake-layer cutting
apparatus 10 embodying the principles and concepts of the present
invention will be described. Apparatus 10 includes sleeve 12 and tray 14.
Sleeve 12 is configured to fit inside the inner periphery of tray 14 as
shown.

[0041] Sleeve 12 includes an elongated first side 16 terminating at a
first corner 18 and a second corner 20. A second side 22 extends from
first side 16 at first corner 18. Second side 22 terminates at third
corner 32. Similarly, a third side 24 extends from first side 16 at
second corner 20. Third side 24 terminates at fourth corner 30. Panel 26
extends from third side 24 at fourth corner 30. Panel 28 extends from
second side 22 at third corner 32. Aperture 34 defines the area between
panel 26 and panel 28.

[0042] Sleeve 12 includes a top edge 36 and a bottom edge 38. In FIG. 2,
top edge 36 is shown parallel to bottom edge 38 although this
configuration is not necessary to the invention. Cutting line 40 is shown
extending through aperture 34. Cutting line 40 is attached to sleeve 12
in a plurality of locations throughout first side 16, second side 22,
third side 24, panel 26, and panel 28. In one embodiment, cutting line 40
is woven through sleeve 12 in a linear fashion. In an alternative
embodiment, cutting line 40 may be attached to sleeve 12 using adhesive.
In yet another embodiment, cutting line 40 may be disposed within sleeve
12.

[0043] The portion of cutting line 40 woven through first side 16 forms a
first segment 42. The portion of cutting line 40 woven through second
side 22 forms a second segment 44. The portion of cutting line 40 woven
through third side 24 forms a third segment 46. The portion of cutting
line 40 woven through panel 26 forms a beginning segment 48. The portion
of cutting line 40 woven through panel 28 forms an end segment 50.
Segments 42, 44, 46, 48, and 50 are generally parallel to bottom edge 38.
In an alternative embodiment, segments 42, 44, 46, 48, and 50 could
comprise a wavy or zig-zag configuration as shown in FIG. 19. For
example, when cutting line 40 is pulled away from first side 16 of sleeve
12, a wavy pattern is created. As cutting line 40 is pulled away from
second side 22 of sleeve 12, a jagged zig-zag, pattern is created.

[0044] In one embodiment, sleeve 12 is fabricated of corrugated or
paperboard. In another embodiment, sleeve 12 is fabricated of another
paper-based product in the range of about 20-52 lb. per ream weight.
Sleeve 12 may be fabricated of a variety of other food approved materials
of sufficient rigidity to withstand the force of cutting line 40 as it is
removed from sleeve 12. In a preferred embodiment, materials for sleeve
12 are capable of maintaining their structural integrity during baking
temperatures exceeding 350° F. (177° C.). Alternative
materials for sleeve 12 include various metals, glass, or thermoformed
plastic material, such as polyolefins (e.g., polypropylene,
polyethylene), blends of polyolefins, polystyrene-HIPS, or polyester
resin-based materials-CPET, foamed polypropylene, polyethylene), blends
of polyolefin's polystyrene-HIPS, or polyester resin-based
materials-CPET, paper and paper laminations with polypropylene,
polyester, etc.

[0045] With reference to FIG. 3, tray 14 will now be discussed. Tray 14
includes a bottom 100 and sidewall 102. Sidewall 102 extends upward from
the perimeter of the bottom 100. Bottom 100 is shown in a rectangular
configuration, although bottom 100 can be comprised of any 2-D shape,
regular or irregular, including circles, triangles, footballs, hearts, or
any other polygon while remaining within the scope of the invention.

[0046] Sidewall 102 includes an elongated first wall 104 terminating at
first corner 112 and second corner 114. Second wall 106 extends from
first wall 104 at first corner 112. Second wall 106 terminates at third
corner 116. Third wall 110 extends from first wall at second corner 114.
Third wall 110 terminates at fourth corner 118. Fourth wall 108 is
disposed between third corner 116 and fourth corner 118. Notch 120 is
disposed in fourth wall 108 such that notch 120 extends below top surface
122 of fourth wall 108. Notch 120 provides clearance for cutting line 40
when sleeve 12 rests on bottom 100 of tray 14 as shown in FIG. 1. Notch
120 may comprise a variety of configurations, including a hole or an "L"
shaped cutout as shown in FIGS. 20 and 24, while remaining within the
scope of the invention. Alternatively, notch 120 may be located at any
one of corners 112, 114, 116, or 118 while remaining within the scope of
the invention. Additionally, notch 120 may be at any location along any
of the walls.

[0047] Top surface 122 extends around notch 120 at fourth wall 108, second
wall 106, first wall 104, and third wall 110. In one embodiment, top
surface 122 defines a plane substantially parallel to the plane that
includes bottom 100, although such configuration is not necessary to the
invention.

[0048] Tray 14 is preferably fabricated of paperboard or a similar paper
product. However, tray 14 may be fabricated of a variety of other food
approved materials of sufficient rigidity to at least partially support
the weight of a food product. In a preferred embodiment, materials for
tray 14 are capable of maintaining their structural integrity during
baking temperatures exceeding 350° F. (177° C.).
Alternative materials for tray 14 include various metals, glass, or
thermoformed plastic material of the type previously described.

[0049] Tray 14 may be a variety of sizes sufficient to contain a food
product 200 while remaining within the scope of the invention. In one
embodiment, the distance between first wall 104 and fourth wall 108 is
between about 3 inches and about 30 inches. In another embodiment, the
distance between first wall 104 and fourth wall 108 is about 16.75
inches. The distance between second wall 106 and third wall 110 is
between about 3 inches and about 35 inches. In another embodiment, the
distance between second wall 106 and third wall 110 is about 24.75
inches. Similarly, the height of sidewall 102 from bottom 100 to top
surface 122 may also comprise a variety of sizes while remaining within
the scope of the invention. In one embodiment, the height of sidewall 102
is between about 1 inch and about 8 inches.

[0050] In operation, a food product can be baked in the interior of tray
14. Alternatively, a pre-made food product can be placed on the bottom
100 of tray 14. The food product can be a cake, intermediary food
product, or any other baked good. Next, sleeve 12 is placed in tray 14 so
that at least a portion of the sleeve 12 is between the food product and
the second sidewall 106. In a preferred embodiment, sleeve 12 rests on
the bottom 100 of tray 14 and extends around the perimeter of the food
product, between the food product and the sidewall 102.

[0051]FIG. 4 shows a food product 200 that has been sliced using
apparatus 10. Food product 200 is divided into an upper layer 202 and a
lower layer 204 at partition 206. The plane that defines partition 206 is
substantially parallel to the plane that defines bottom 100. This aspect
of the invention enables lower layer 204 to maintain a uniform thickness
from first end 208 to second end 210. A layer of non-stick parchment
paper may be located between lower layer 204 and bottom 100.
Alternatively, bottom 100 may be treated with a releasing compound or
non-stick substance.

[0052] In one embodiment, cutting line 40 includes a cotton string. In
alternative embodiments, cutting line 40 includes a metal wire, nylon
monofilament, polymer-based string, elastomer filament or similar
filament capable of withstanding baking temperatures. Cutting line 40 can
be fabricated of a variety of other materials having sufficient tensile
strength to withstand the force required to separate cutting line 40 from
sleeve 12 and move cutting line 40 through a food product 200 during the
cutting process. Suitable materials have a tensile strength of at least 1
pound per square inch. Common diameters of cutting line 40 are in the
range of about 1 mm to about 0.25 inches.

[0053] With reference to FIGS. 5-11, the cutting operation of apparatus 10
will now be discussed. FIG. 5 illustrates the location of the food
product 200 inside tray 14. Sleeve 12 is disposed about the perimeter of
food product 200 such that aperture 34 is adjacent to notch 120. Cutting
line 40 extends through aperture 34 and notch 120 and is attached to
sleeve 12 throughout panel 26, third side 24, first side 16, second side
22, and panel 28.

[0054] During the cutting operation, cutting line 40 is pulled outward
from notch 120. As the force on cutting line 40 overcomes the force
attaching cutting line 40 to panel 26, cutting line 40 is pulled away
from panel 26 and fourth corner 30 as shown in FIG. 6. The portion of
cutting line 40 disposed inside food product 200 begins cutting food
product 200 into layers.

[0055] As shown in FIG. 7, cutting line 40 is pulled outward from notch
120 to continue cutting the food product 200 into layers. Cutting line 40
continues to pull away from third side 24 until cutting line 40 is pulled
away from second corner 20 as shown in FIG. 8. Next, a user continues
pulling cutting line 40 outward from notch 120 so that cutting line 40 is
pulled away from first side 16 and first corner 18 as shown in FIGS. 9
and 10. At this point, more than 75% of the food product 200 has been
divided into layers.

[0056] As cutting line 40 continues to be pulled outward from notch 120,
cutting line 40 is pulled away from second side 22 as shown in FIG. 11.
Once line is pulled past third corner 32, the food product 200 is
completely divided into layers.

[0057] An alternative embodiment of the cutting process is shown in FIGS.
21 and 22. In this embodiment, cutting line 40 is pulled outward from
notch 120 at both ends. This enables cutting line 40 to simultaneously
separate from sleeve 12 along second side 22 and third side 24. Once
cutting line 40 is pulled away from first corner 18 and second corner 20,
cutting line 40 separates from first side 16 as shown in FIG. 22. Once
cutting line 40 completely separates from first side 16, cutting line 40
may be pulled entirely through notch 120.

[0058] In yet an alternative embodiment, cutting line 40 may be attached
directly to the sidewall 102 of tray 14 as shown in FIG. 23. Sidewall 102
includes first wall 104, second wall 106, third wall 110, and fourth wall
108. As cutting line 40 is pulled away from notch 120, cutting line 40
separates from sidewall as previously discussed.

[0059]FIG. 12 illustrates an alternative embodiment of the apparatus 10.
In this embodiment, sleeve 12 contains three sides including a first side
16, a second side 22, and a third side 24. Sides 16, 22, and 24 are
located around three sides of food product 200, between food product 200
and the sidewall 102. Notch 120 is located adjacent to corner 180 of tray
14. Cutting line 40 extends through notch 120.

[0060] As shown in FIG. 13, cutting line 40 is pulled outward from notch
120. Once cutting line 40 is pulled away from first corner 18 toward
second corner 20, the cutting process begins. As cutting line 40 is
pulled away from second corner 20 as shown in FIG. 14, approximately half
the food product 200 is divided into layers as shown in FIG. 14. As
cutting line 40 is pulled further away from notch 120, cutting line 40
becomes increasingly separated from third side 24 as shown in FIGS. 15
and 16. Once cutting line 40 becomes unattached from third side 24, the
food product 200 is completely separated into layers.

[0061] FIG. 17 shows a sleeveless layer cutting apparatus 10. Apparatus 10
includes tray 14 with first wall 104, second wall 106, third wall 110,
and fourth wall 108. Hook 190 is disposed over third wall 110 at a
location adjacent to first wall 104. Similarly, hook 192 is disposed over
second wall 106 at a location adjacent to first wall 104. Cutting line 40
attached to hook 190 and hook 192 and suspended over bottom 100. When
food product 200 rests on bottom 100, food product can be cut into layers
by moving hooks 190 and 192 from a location adjacent to first wall 104 to
a location adjacent to fourth wall 108.

[0062] Another alternative embodiment of a sleeveless layer cutting
apparatus 10 is shown in FIG. 18. Apparatus 10 includes tray 14 with
first wall 104, second wall 106, third wall 110, and fourth wall 108.
Second wall 106 contains perforation line 113 extending from first wall
104 to fourth wall 108. Third wall 110 contains perforation line 111
extending from first wall 104 to fourth wall 108. Cutting line 40 is
suspended between second wall 106 and third wall 110. End 41 of cutting
line 40 protrudes through the portion of perforation line 111 that is
adjacent to first wall 104. End 43 of cutting line 40 protrudes through
the portion of perforation line 113 that is adjacent to first wall 104.

[0063] When food product 200 rests on bottom 100, food product can be cut
into layers by pulling end 41 and end 43 from a location adjacent to
first wall 104 to a location adjacent to fourth wall 108. In one
embodiment, perforation lines 111 and 113 are substantially parallel to
bottom 100. This configuration helps ensure that the lower layer 204 of
food product 200 is uniform. Cutting line 40 may be fabricated from a
variety of materials described above. Alternatively, cutting line 40 may
be comprised of industrial tear tapes. The tear tapes can be incorporated
into tray 14 either within the tray or on the surface of the tray.
Existing tear tapes are in the range of about 1 mm to about 0.25 inches.

[0064] FIG. 20 shows an alternative embodiment of apparatus 10 configured
to cut multiple layers. Multiple lines 40 and 41 are disposed in sleeve
12. Cutting line 40 is generally parallel to line 41 to create generally
uniform layers. Alternatively, lines 40 and 41 can comprise wavy or
zig-zag patterns as previously discussed. Ends of lines 40 and 41 extend
through hole 121. As lines 40 and 41 are pulled outwardly from hole 121,
three layers are formed in accordance with the method described above. It
is important to note, however, that more than two lines may be disposed
in sleeve 12 while remaining within the scope of the invention.

[0065] FIG. 24 shows another alternative embodiment of apparatus 10 that
is especially useful for dividing the contents of tray 14 into portions.
Tray 14 includes sidewall 102 having a first wall 104, second wall 106,
third wall 110, and fourth wall 108. Cutting line 80 is disposed in first
wall 104, bottom 100, and fourth wall 108. Similarly, line 82 is
generally parallel to line 80 and is disposed in first wall 104, bottom
100, and fourth wall 108. End 81 of line 80 may be pulled away from first
wall 104 toward and ultimately beyond fourth wall 108. During this
process a vertical slice can be made in the contents of tray 14.
Subsequently, end 83 of line 82 can be pulled away from first wall 104
toward fourth wall 108. This process causes another vertical slice to be
made in the contents of tray 14.

[0066] In another embodiment, end 81 of line 80 and end 83 of line 82 can
each be fixed to handle 88. As handle 88 is pulled away from first wall
104 toward fourth wall 108, lines 80 and 82 simultaneously pull away from
first wall 104, bottom 100, and fourth wall 108 to form separate
divisions in the contents of tray 14.

[0067] To further partition the food product, additional lines 86, 87, and
89 may be disposed in the tray 14. Line 86 is disposed in second wall
106, bottom 100, and third wall 110. Line 87 is also disposed in second
wall 106, bottom 100, and third wall 100. Similarly, line 89 is disposed
in second wall 106, bottom 100, and third wall 110. Lines 86, 87, and 89
intersect each of lines 80 and 82. In one embodiment, lines 86, 87, and
89 are parallel to one another. In a preferred embodiment, lines 86, 87,
and 89 are each perpendicular to lines 80 and 82.

[0068] As discussed above, lines 86, 87, and 89 may be independently
pulled from second wall 106 to third wall 110. Alternatively, ends of
lines 86, 87, and 89 may be fixed to handle 91. As handle 91 is moved
from second wall 106 to third wall 110, lines 86, 87, and 89
simultaneously divide the contents of tray 14.

[0069] In one embodiment, handle 88 is attached to first wall 104 using
perforation line 93. Similarly, handle 91 is attached to second wall 106
using perforation line 95. When the contents of tray 14 are ready to be
partitioned, handle 88 is separated from first wall 104 along perforation
line 93. Next, handle 88 is moved toward, and ultimately past fourth wall
108 until lines 80 and 82 are completely separated from the contents of
the container. Then, handle 91 can be separated from second wall 106
along perforation 95. Handle 91 is then moved toward and past third wall
110 until lines 86, 87, and 89 are completely separated from the contents
of the container.

[0070] Although the present invention has been described with reference to
preferred embodiments, persons of ordinary skill will recognize that
changes can be made in form and detail without departing from the spirit
and scope of the present invention.